Crumbed chicken is by no means an easy (or fast for that matter) feat. I will be the first to admit that this is not a quick recipe. Usually I am all for quick and easy dinner recipes (because ain’t nobody got time for anything else). But this quinoa crumbed chicken is a serious winner with the whole family. And let’s be honest, I really love it too. I make this and serve it up with either broccoli and cauliflower rice, sauerkraut & mayonnaise, or with salad, on soft shell tacos or with steamed vegetables. There are never any complaints from my kids when I make this for them. I always make sure to make at least 1 kilogram. This way there will be enough for dinner as well as lunches the following day.
This Quinoa Crumbed Chicken is Suitable for Egg Allergies
This crumbed chicken is free from eggs, which means that Frankie (who has an egg allergy) can safely eat it. It is also gluten free and grain free, so better for gut health then the more traditional versions.
When you look at the recipe you may think that there is a lot of salt but don’t worry! Honestly, don’t be afraid of going nuts with the salt for the flour part as most of it is shaken off the chicken. I just make sure I always use a good quality sea salt as this means you will be adding some minerals into the dish as well.
This can be made ahead of time as part of some weekend meal prep. It’s a great one to batch make and then freeze in portions so it is ready to go for during the week. If you’re going to do this I would recommended to just do the crumbing and freeze uncooked. Also, you can bake the crumbed chicken if you don’t have the time to shallow fry but you won’t get the delicious crispy outer and golden hue that you do when you shallow fry.
So another short post from me but we are currently on holidays enjoying the sunshine. Don’t forget to join the community here to receive notification of new recipes straight to your inbox. If you’re after some more healthy dinner recipe ideas, check out my Coconut Chilli Tacos, soooo good!
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Gluten Free Quinoa Crumbed ChickenPrint Pin
- 1 kg free range chicken breast
- 2 cups quinoa flakes
- 1 cup buckwheat flour
- 1/2 cup tapioca powder
- 1/2 cup water
- 1 1/2 tsp onion powder
- 1 tsp garlic powder
- salt & pepper to season
- 1 cup dill finely chopped
- rice bran oil or extra virgin olive oil for cooking
- First, trim the chicken breast and slice across ways so that you have 1/4 inch thick slices.
- Slice the thinner chicken pieces into strips and set aside on a plate.
- In a medium sized bowl add the quinoa, dill and a few pinches of salt and stir to combine.
- In a second medium sized bowl, add the buckwheat flour, garlic powder and onion powder. Season well with salt and pepper (don't be afraid of adding too much salt, only a small amount of the flour mixture will stick to the chicken).
- In a third medium sized bowl, add the tapioca flour and water and whisk together until well combined. This is used in replacement of egg. If there is no egg allergy or intolerance, 2-3 whisked eggs can be used.
- Take a strip of chicken and place it in the buckwheat flour mixture. Toss so that the chicken is completely covered in flour. Shake excess flour off chicken and place the chicken strip into the tapioca and water mix and then into the quinoa crumb mixture. Make sure the chicken strip is coated evenly with quinoa flakes before transferring to a clean plate.
- Repeat the previous step until all of the chicken has been coated.
- Pour oil into a frypan so that it is about 1/4 inch deep. Bring the pan to a medium-high heat. Once pan is very hot, place about 3-4 strips of chicken in. Cook for about 6 minutes on each side. The thinner the chicken strip the quicker it will cook.
- Once the first batch of chicken strips are cooked on each side, transfer to a plate lined with paper towel and repeat until all of the chicken is cooked.